Pasta With Chickpeas, Chorizo and Bread Crumbs

Name: Pasta With Chickpeas, Chorizo and Bread Crumbs
Total time: 20 min
Yield: 4 servings
Ingredients: Salt and black pepper; Extra virgin olive oil, as needed; 1/4 pound cooked Spanish chorizo or kielbasa, chopped; 1 tablespoon minced garlic; 1 cup coarse fresh bread crumbs; 4 cups cooked chickpeas, with their liquid; 1/2 pound pasta, like shells, ziti or penne (even smaller cut pasta is good here); Chopped parsley leaves, for garnish

By Mark Bittman

Total Time: 20 minutes
Rating: 4(347)
Comments: Read comments

If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.

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Ingredients

Yield:4 servings

Salt and black pepper
Extra virgin olive oil, as needed
¼pound cooked Spanish chorizo or kielbasa, chopped
1tablespoon minced garlic
1cup coarse fresh bread crumbs
4cups cooked chickpeas, with their liquid
½pound pasta, like shells, ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
Step 2
Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
Step 3
Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

Ratings

4 out of 5

347 user ratings

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Comments

Natalie R6 years ago

This was good but not great... the chickpeas and pasta are bland on their own, occasionally you get a bite of chorizo. The real flavor comes from the salty breadcrumbs. I added some baby arugula which made the flavor more interesting. I don't think I'll make it again, but if I do I'll add some more greens and maybe peppers.

James6 years ago

Hi Deb! I know using beige chorizo is all the rage nowadays, but I do believe the author may have used the slightly more classical red one.

Dennis II5 years ago

Taking a hint from others, I doubled the chorizo, added a few liberal squirts of lemon juice, and a pinch of red pepper. Also sautéed a red bell pepper and a few chopped scallions before adding the beans. Be liberal with the flat parsley. Results were very good.

Aninne3 years ago

chickpeas need to be sauted w/meat and/or other flavorings; perhaps use 3 c. chickpeas rather than 4

Han3 years ago

This was a bit too dry and chickpea forward as written. We used 3/4 of chickpea, but would’ve suggested 1/2 and crisped them. Also would recommend: - saving & adding pasta water - add red pepper flakes - added juice of one whole lemon - would add cherry tomatoes and a green (spinach, sautéed kale, or broccoli rab)

Kate3 years ago

I liked this dish. I doubled the chorizo and used black chickpeas (Ceci Neri) which had a nice texture. Added a little pasta water and more olive oil to the sauce.

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